Peel the pumpkin using a chefs knife. Cut in half and remove the seeds. Reserve the seeds and roast them in a 275 degree oven until dry and crispy. Dice the pumpkin into bite sized pieces toss with olive oil and salt in a bowl then place on a baking sheet and roast at 375 degrees until fork tender. Remove from oven and set aside. Meanwhile, cook the barley according to the instructions on the box. When finished and tender set aside to cool.

Combine the squash, barley, cooked and diced greens in a bowl. Combine the rest of the ingredients in a small bowl and whisk together briefly and then toss into salad. Mix thoroughly and enjoy!